Hi Bold Bakers! Corn syrup is a common baking ingredient in America, but not everywhere else. So, my recipe is for all of you bakers that don’t want to use corn syrup, for those who simply cannot find it, and for those who like to make it all from scratch. While this recipe for homemade corn syrup is not an exact recipe for corn syrup, it is the perfect substitute. So let’s get baking!

ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!

GET THE WRITTEN RECIPE (includes instructions and measurements):
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Hi and welcome to Bold Baking Basics. Thisis where we get stuck into the fundamentals of baking. These videos are about gettingyou to bake with confidence, anytime, anywhere. Corn syrup is a really common ingredient inthe United States, however growing up in Ireland if I saw it in a recipe I knew I couldn'tmake it. In this video I am gonna show you how you can make a corn syrup substitute.As always, the recipe can be found on BiggerBolderBaking.com along with lots more information about cornsyrup so make sure you check that out. Okay, let's get started in a nice heavy-bottomedsaucepan. Add in your water, sugar, pinch of salt, lemon juice, and lastly, cream oftartar. Okay so cream of tartar, let me tell you why this is a really important ingredientin here. It stops your corn syrup from crystallizing over time. So you want to have that in therefor sure. You can buy it really easily online or you can buy it in supermarkets. I stronglysuggest you have some in your cupboard because I do use it every so often. And that's it,that's all you need to make a corn syrup substitute. So now what I'm gonna do is turn the heaton to medium and then just wait until your sugar dissolves. So just as I'm stirring ithere I can see that all the sugar is dissolved, this is the perfect time to now let this mixcome to a simmer. So turn up the heat if you need to, and now we’re gonna let this bubbleaway for around 15-20 minutes until we get a nice thick syrup. So now the reason thatthis is a corn syrup substitute and not actual corn syrup is because corn syrup is made fromcorn, this is a substitute, it still works really well, it’s just a different method.So now if you don't want to make your own corn syrup you can buy different substitutes,like rice syrup and golden syrup. I’ve got all that information on my website. So atthis stage just be patient, let it simmer away gently, I'm going to show you the telltalesigns that you're looking for to know that it’s ready. So like I said it'll take around15-20 minutes, you'll notice that it is getting quite syrupy and it reduced down a lot, letme show you how you can tell that it’s done. If you put in a spatula or a wooden spoon,and it drops off really slowly and it starts to kind of almost form a line, it’s gettingthicker and thicker, that's how you know when it’s done. Perfect, it’s slowly comingoff your spatula. That means that when you turn it off the heat and it goes cold, it’llbecome even thicker. Okay so it looks like it’s ready, I'm gonna turn it off the heat,push it over to the side, and just wait for it to cool down. So if you want to be reallyprecise with this recipe, you can put in a candy thermometer and once it reaches 230ºF,it’s ready to go. So my corn syrup has cooled down, now all I'm going to do is just pourit into my jar. You can store it in whatever you like. Look you can see already how thickit’s getting. So there you go, corn syrup substitute. Now you'll be happy to know thatthis guy will live in your cupboard at room temperature for around 3 months. And I'm gonnatell you a little secret. I made this before and it did crystallize on me after a few weeks,so here's what you want to do. Pop it into the microwave, get it nice and hot, and thosesugar crystals will dissolve and it will be ready to go again. Just so you know, thisyields you around 1 ⅓ cup of corn syrup, or around 400g. Head over to my website fortons of recipes including ones where you can use my corn syrup in. I’ll see you backhere really soon, for more Bigger Bolder Baking.
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44 thoughts on “Homemade Corn Syrup Substitute | Bold Baking Basics”

Hi Bold Bakers! Growing up, I never had corn syrup so I couldn't make a lot of recipes. With my corn syrup sub recipe, you can always have it on hand. Get the WRITTEN RECIPE: http://bit.ly/CornSyrupSub and I hope it comes in handy. 🙂

Can this substitute be used in candy recipes? I know some substitutes for corn syrup can’t… I have a fantastic fudge recipe that uses corn syrup, but will be moving to Indonesia soon where I’m not sure it’s available.

HiI want to know if i can make a glaze mirror cake use your corn syrup I'm sorry i did't try if ican make with you syrup because i'm only a 14 year old i'm not confident to make it but i can bake a cake

I don't use tartare and my syrup didn't crystalize. It might be because I used it before it crystalized also I heat it up for 30 seconds in microwave or on stove top until warm to the touch. Thank you so much for sharing your skills with us.

Hii sis i m from Bangladesh nd i Watch u so many Times…u r my Fav one.. Plz tell me about some issues..(1) Can i use #Honey? substitute of #Corn syrup?? (2) if i use #Honey substitute of Corn syrup Can i Add this honey in #Modeling chocolates widout corn syrup???